Begun Basanti vs. Shorshe Begun!
Here’s how I make Begun Basanti at Debjanir Rannaghar!
- Serves: 4 People
- Serving size: 75g
- Calories: 200
- Fat: 13g
- Saturated fat: 1.7g
- Carbohydrates: 17g
- Sugar: 10.4g
- Sodium: 648mg
- Fiber: 5.7g
- Protein: 5.3g
- Cholesterol: 2mg
- Eggplant: 1 (Big; long); or 3 (small, long)
- Green Peas: ¼ cup
- Green Chili: 4
- Black mustard seed: 1 Tbsp.
- Yellow Mustard Seed: 1 Tbsp.
- Plain Curd/ Tok Doi/ plain yogurt: 150 ml.
- Nigella Seed: ½ Tsp.
- Turmeric Powder: 1 Tsp.
- Sugar: 1 Tbsp.
- Red Chili Powder: ½ Tsp.
- Salt: to taste
- Mustard Oil: 3 Tbsp.
- Soak the mustard seeds with 2 green chilies in hot water with ¼ Tsp. of Salt for 15 minutes.
- Discard the water.
- Make a paste of the Seeds and chilies by adding a little salt.
- Add 1 cup water to the paste and strain to discard the husk.
- Beat the curd to smooth it.
- Mix it with the mustard paste.
- Cut the Eggplant into long thick strips. One Big Eggplant to be cut into at least 8 strips.
- If using small eggplant, cut each into 4 strips. You may keep the stem intact with the strip of Eggplant.
- Marinate the Eggplant strips with ¼ Tsp. of Turmeric Powder, ¼ Tsp. of Red Chili Powder, ¼ Tsp. of Sugar and also ¼ Tsp. of Salt.
- Heat the oil in a Pan and fry the eggplants on low temperature from all the sides.
- Strain the fried Eggplants from the pan.
- Temper the oil with nigella seed and 2 chilies.
- Add the mustard and curd mixture to it.
- Now add Turmeric powder, sugar, red chili powder, and also salt.
- Add Green Peas as well and bring it to boil.
- Now add fried Eggplants and cook till the gravy thickens.
- Serve it hot with your choice of Rice/ bread.
Bengali Vegetarian Recipes from Debjanir Rannaghar!
- Rosogollar Dalna (Also known as Bengali Rasgulla Curry)
- Lau Shaker Chorchori (Also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Mulo Diye Motor Dal (Also known as Bengali Yellow Split Pea with Radish)
- Aloo Phulkopir Dalna (Also known as Bengali Potato and Cauliflower Curry)
- Dhokar Dalna (Also known as Bengali Dhoka Curry)
- Labra (Also known as Bengali Labra Tarkari)
- Gota Sheddho (Also known as Bengali Gota Shiddo)
- Laal Shag Bhaja (Also known as Stir-fried Red Amaranth Leaves)
- Aloo Posto (Also known as Bengali Postor Torkari)
- Bengali Niramish Khichuri (Also known as Bhoger Khichuri or Bengali Khichuri)
- Narkel diye Niramish Ghugni (Also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut)
- Lau ar Aloo er Khosa Bhaja (Also known as Stir-Fried Bottle Gourd and Potato Skin/ Peel )
- Shukto (Also known as Shuktoni)
- Bori Aloor Jhal (Also known as Bengali Bori’r Jhal)
- Sheemer Jhal (Also known as Bengali Shorshe Sheem or Broad Bean Curry with Mustard Paste)
- Tok Dal (Also known as Kancha Aam diye Toker Dal)
- Bhaja Moong er Daal (also known as Sona Muger Dal)
- Postor Bora (Also known as Bengali Poppy Seed Fritters)
- Natun Aloor Dum (Also known as Bengali Niramish Aloor Dum)
Have you tried the Begun Basanti recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the Bengali Begun Bashonti Recipe Pin for your Pinterest Board!